Our Chefs' Recipes

Venison chops with apple sparkling wine and caramelized pears   INGREDIENTS (serves 2 people) For the venison chops with apple sparkling wine • 2 venison chops (1 per person) • 1 tsp. no-salt seasoning mix • 2 sprigs thyme • 30 ml (2 tbsp.) oil • 30 ml (2 tbsp.) brandy • 200 mll (4/5... Read More

Salisbury Steak This recipe was invented by an American physician named Dr. James Salisbury. It became very popular in the southern U.S. and Canada in the early 1900s.   Preparation: 30 minutes Cooking: 35-45 minutes Refrigeration: 60 minutes Total: 2 hours 15 minutes, including refrigeration time Portions: 6   INGREDIENTS (serves 6)  1 ½ lb. lean... Read More

General Tao’s Chicken with Maple Syrup General Tao’s Chicken with Maple Syrup INGREDIENTS (serves 4) For the chicken 2 lb. boneless chicken breast, cut into small cubes 1/4 cup cornstarch 1 tsp. salt 1/2 cup vegetable oil For the sauce 60 ml white vinegar 125 ml sugar 1/2 cup maple syrup 1/4 cup soy sauce 15 ml oyster sauce 60 ml... Read More

BBB (Bavette, Bacon and Blue) poutine with a blue cheese, red wine and caramelized onions sauce INGREDIENTS (for 4 servings) 4 bavettes (flank steaks), 120 g each 1 tsp. smoked blend (Épices de Marie Michèle) 1 tsp. salt-free butcher’s blend (Épices de Marie Michèle) 1 Tbsp. olive oil 1 clove garlic, minced 160 g curd cheese 5 kg homemade... Read More

Venison risotto with smoked slab bacon INGREDIENTS (for 8 to 10 servings) 2 cups (500 ml) arborio rice 1 cup (250 ml) white wine 2 tsp. olive oil ½ leek, white part only, thinly sliced 1 pinch of salt 1 cup (250 ml) hot chicken broth 1 kg venison (inside round), in approximately 3 cm cubes 1 kg slab bacon (see your butcher), in approximately... Read More

Original tourtière recipe from Alice Gagnon, grandmother of Claude Savard, Vice President, Information Technology. "This recipe was passed down to me from my grandmother Alice. Alice used to serve us her tourtière every Christmas Eve until she passed away. Now I carry on this tradition, and my kids say Christmas wouldn’t be as magical without... Read More

On October 21, Maurice Chartrand, Le Groupe Maurice's food service manager, and Bruno Le Foll, chef at Les Jardins Millen residence, hosted a delicious virtual culinary workshop featuring red deer, a refined and tasty meat that is up to five times less fatty than beef. Try these recipes at home!   Red deer stew with... Read More

Sushi Pizza   INGREDIENTS (for 4 servings)   For the patty: 1 cup long-grain rice 2 cups Panko Japanese bread crumbs 1 star anise 2 eggs ¼ cup milk 2 pinches of salt 1 cup canola oil For the topping: 8 slices smoked salmon 20 tail-off white shrimp (medium size) 1 ripe avocado 1 ripe mango... Read More

It's your turn to try these delicious recipes. Enjoy!   BBQ veal steak INGREDIENTS (for 4 servings) 1 kg veal hanger steak, deboned Pour the marinade 1 strong beer (or any beer you have on hand or sitting in the fridge ) 2 tsp grated ginger root 100 ml (1/3 cup) maple syrup 1 large... Read More

Lobster rolls     INGREDIENTS (for 4 servings) 4 hot dog buns 1½ lb cooked lobster meat, cut into large pieces 3 tbsp mayonnaise 2 tsp lobster bisque (optional) ¼ red bell pepper, finely chopped ¼ red onion, finely chopped 1 stalk celery, finely chopped A pinch of smoked paprika Salt and pepper to taste 1 leaf... Read More

Did you know that local products account for 80% to 85% of the purchases made by our chefs? For years, Le Groupe Maurice has emphasized fresh seasonal local products when putting together the delicious menus served in its residences. By focusing on local suppliers, the company is also aware that it is helping to reduce... Read More